Cut or form ingredients—from pieces of dough to slices of fruit—into similar-size pieces so they cook evenly. Level batters in their pans for even cakes.
• Grease cake pans thoroughly for easy unmolding. Nonstick cooking spray works better than butter, as the milk solids in butter can encourage sticking.
• Cover cake pans and ramekins with aluminum foil to prevent condensation from the steam created under pressure from dripping onto your dessert.
• Cook time starts from when the pot reaches full pressure, not from the moment when the button was pressed. Building up and releasing pressure can take from a few minutes to a half hour or more, depending on what’s being cooked, its temperature, its volume, and the release method.
• Always wait until the float valve (pin) on the lid drops, indicating all the pressure has been released, before removing the lid.
• These tools are essential for preparing the recipes in this book: 6-cup Bundt pan, 7-inch springform pan, 4-ounce ceramic ramekins, ½-pint canning jars, trivet, and steam rack with handles. (If your pot model did not include a steam rack, you can use the trivet and a homemade sling for lowering and raising pans into and out of the pot: Place the trivet in the pot. Fold a 20-inch-long piece of aluminum foil in half lengthwise twice to create a 3-inch-wide sling, center the sling underneath the pan, and use the two ends as handles to lower the pan onto the trivet and to retrieve it after cooking.)
12
To make the crust, lightly spray a 7-inch springform pan with nonstick cooking spray. In a small bowl, stir together the pretzel crumbs, brown sugar, and butter until a crumbly, evenly moistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Place the pan in the freezer while you make the filling, at least 15 minutes.
To make the filling, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until combined, stopping to scrape down the sides of the bowl. Add the sour cream, eggs, vanilla, and caramel sauce and continue to beat on medium speed until smooth and creamy, about 1 minute. Pour into the prepared pan and smooth the top. Cover the pan with a paper towel and then with aluminum foil, crimping the edges.
Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 36 minutes at high pressure.
Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Remove the lid and transfer the springform pan to a cooling rack. Remove the foil and paper towel and let cool for 30 minutes. Cover with plastic wrap and refrigerate for at least 3 hours.
To serve, remove the pan sides and cut into wedges. Serve chilled, topped with a drizzle of sauce and a sprinkle of salt.
Serves 8
FOR THE CRUST
1 cup fine pretzel crumbs (about 4 oz whole pretzels)
2 tablespoons firmly packed light brown sugar 4 tablespoons unsalted butter, melted
FOR THE FILLING
2 packages (8 oz each) cream cheese, at room temperature
cup granulated sugar cup sour cream
2 large eggs, at room
temperature2 teaspoonsvanilla extract cup salted caramel sauce2 cups water
Salted caramel sauce, for drizzling
Flakysea salt,for sprinkling
Salted Caramel Cheesecake with
Pretzel Crumb Crust
Use your favorite salted caramel sauce—homemade or store-bought—for this easy cheesecake that pairs a salty-malty pretzel crumb crust with a sweet, creamy filling. If the sauce has hardened, warm just until fluid in the microwave.
Omit the flaky salt and scatter a small handful of broken pretzels on top for both crunch and someextra malty-salty flavor.
Dress up each slice with a dollop of lightly sweetened whipped cream sprinkled with grated lemon zest or topped with a tiny sprig of fresh mint.
15
To make the crust, lightly spray a 7-inch springform pan with nonstick cooking spray. In a small bowl, stir together the graham cracker crumbs, sugar,and butter until a crumbly, evenlymoistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Freeze for at least 15 minutes.
To make the filling, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the sugar and beat until combined, stopping to scrape down the sides of the bowl as needed. Add the sour cream, eggs, vanilla, lemon juice and zest, and salt and continue to beat on medium speed until smooth and creamy, about 1 minute. Pour into the prepared pan and smooth the top. Cover the pan with a paper towel and then with aluminum foil, crimping the edges.
Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 36 minutes at high pressure.
Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and transfer the springform pan to a cooling rack. Uncover the cheesecake and let cool for 30 minutes. Cover and refrigerate for 2 hours.
To make the topping, in a saucepan over medium-low heat, simmer the preserves and lemon zest. Add the berries and simmer until they burst, about 2 minutes. Let cool for 5 minutes, then pour over the chilled cheesecake. Re-cover and chill for at least 1 hour or up to overnight, then remove the pan sides and serve.
Serves 8
FOR THE CRUST
1 cup fine graham cracker crumbs (about 9 whole crackers)
2 tablespoons sugar 3 tablespoons unsalted butter, melted
FOR THE FILLING
2 packages (8 oz each) cream cheese, at room temperature
cup sugar
cup sour cream
2 large eggs, at room
temperature2
